Results 91 to 100 of about 1,631,374 (254)

Variability within L. albus and L. angustifolius Seeds in Dietary Fiber Components

Foods
Lupin seeds have received increased attention due to their applications in the nutrition of humans and livestock. One of their special features is their high content of dietary fiber, which is influenced by the lupin species.
Elena González, Ana Isabel Carrapiso, Nuria Canibe, Knud Erik Bach Knudsen   +3 more
doaj   +1 more source

Evolutionary roles of dietary fiber in succeeding metabolic syndrome (MetS) and its responses to a lifestyle modification program: A Brazilian community-based study

, 2015
Background: It is thought that our genomic heritage from late Paleolithic man,40,000-100,000 years ago, influenced not only our phenotype, but also our physiological functions. Our ancestors, for approximately 84,000 generations, survived on a regimen in
Ramos, Fernanda Maria Manzini [UNESP], Corrente, Josŕ Eduardo [UNESP], McLellan, Kátia Cristina Portero [UNESP], Sloan, Lance A., Burini, Roberto Carlos [UNESP]   +4 more
core   +1 more source

Dietary fiber source from pineapple by-product [PDF]

, 2007
Dietary fiber is the edible part of plants that are resistant to digestion and absorption in small intestine. Two types which are, soluble dietary fiber (SDF) and insoluble dietary fiber (IDF). Recommended to take enough quantities of dietary fiber, for
Suleiman, Norhidayah
core  

Study and optimization on extraction process and physical characteristics of soluble dietary fiber from Phaseolus radiatus Hull

, 2017
Superfine grinding-assisted enzymatic extraction of soluble dietary fiber from Phaseolus Radiatus hull were studied, and the extraction conditions were optimized by two general rotary combination design. Then the properties were studied.
Liping, MA, Qinghua, JI, Kuan, ZHANG, Lei, LUO, Yaqi, WANG, Wenxue, ZHU, Yongzhe, MA   +6 more
core   +1 more source

Processing‐Induced Changes in Bioactive Compounds, Physicochemical, Nutritional, and Sensory Properties of Asian Salted Noodles Fortified With Red Beetroot Flour

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives Asian salted noodles (ASN) are popular in East and Southeast Asia and in parts of Europe and the Americas. However, ASN are deficient in certain nutrients (e.g., vitamins, minerals, and dietary fiber) and bioactive compounds.
Gia Ngoc Lam, Fan Zhu
wiley   +1 more source

Changes in Insoluble and Soluble Dietary Fiber of White Asparagus (Asparagus officinalis L.) during Different Conditions of Storage

, 1997
Changes occurring in the content and composition of dietary fiber of white asparagus during storage in different conditions were studied (room temperature; 2 °C in polyethylene bags; 2 °C and 95% relative humidity).
Redondo-Cuenca, Araceli, Rodriguez-Sevilla, M. D., Heredia Moreno, Antonia, Villanueva-Suarez, M. J.   +3 more
core   +1 more source

Applications of Biomaterials in Separators for Secondary Batteries

Carbon Energy, EarlyView.
In this review, biomaterial‐based separators are reviewed as sustainable alternatives to conventional polyolefin‐based separators. For 12 different natural polymers, spanning from Protista, Plantae, and Animalia, viable strategies for synthesizing biomass‐based separators are described.
Jongyoung Choi, Sung Cik Mun, Yong‐Seok Choi, Jong Ho Won   +3 more
wiley   +1 more source

The Impact of Glycation on Protein Digestibility

ChemFoodChem, EarlyView.
Schematic overview of how protein glycation affects digestibility and downstream nutritional consequences. Glycation‐derived structural modifications reduce protease accessibility, leading to limited hydrolysis and altered peptide generation. These changes decrease amino acid bioavailability and may subsequently contribute to microbiome alterations ...
Lea Hönemann, Simone Lipinski, Jana Raupbach   +2 more
wiley   +1 more source

Digestibility of total, insoluble and soluble dietary fiber of sows during gestation [PDF]

, 2018
When the level of fiber is increased, it is important to evaluate the impact of this addition upon the nutrients digestibility. The present study evaluated the effect of variation in the amount of total dietary fiber in sow diets, provided from 74 to 87 ...
Veit, Fernando Cézar, Ribeiro, Andrea Machado Leal, Denardin, Cristiane Casagrande, Oelke, Carlos Alexandre, Araújo, Fabiane Arce, Schreiner, Tiago   +5 more
core   +1 more source

Impact of Cooking Techniques on the Dietary Fiber Profile in Selected Cruciferous Vegetables

Molecules
Cruciferous vegetables of the plant order Brassicales are an attractive dietary component and a valuable source of fiber. However, the nutritional–physiological properties are different when comparing soluble and insoluble fibers.
Karolina Nowak, Sascha Rohn, Michał Halagarda   +2 more
doaj   +1 more source